Sweet & Spicy Almonds

YOU NEED:

2 1/2 cups whole unblanched almonds

1/4 cup sugar
1 1/2 tsps. coarse salt
1 tsp. cayenne pepper
1 tbsp. honey
1 tsp. olive oil
1 tbsp. water

Preheat over to 350.

Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

Discovered this recipe from "Everyday Food" cookbook.  First time I made these, the compliments were endless... if you want more sweet and less spicy, just cut the cayenne in half, or leave it out completely. They do have a little kick to them!